Mom's Chicken Pot Pie Recipe - Allrecipes.com
Mom's Chicken Pot Pie Recipe
  • READY IN ABOUT hrs

Mom's Chicken Pot Pie

Recipe by  

"Easy, beginner pot pie that your family will love."

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Ingredients Edit and Save

Original recipe makes 1 deep-dish pie Change Servings
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  • PREP

    10 mins
  • COOK

    40 mins
  • READY IN

    1 hr 5 mins

Directions

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Melt butter in a large skillet over medium heat. Cook and stir onion, flour, salt, and pepper in melted butter until the onion is translucent, about 5 minutes.
  3. Remove skillet from heat and pour chicken broth and milk into the skillet; bring the mixture to a boil and cook to thicken slightly, about 1 minute.
  4. Remove skillet from heat and stir chicken, peas and carrots, and potatoes into the broth mixture.
  5. Press one pie pastry into the bottom of a deep-dish pie pan. Pour the broth mixture into the pie pastry. Top with remaining pastry and press edges together to form a seal. Cut several slits into the top pastry. Place pie plate on a baking sheet.
  6. Bake in preheated oven until the crust is golden brown, about 30 minutes. Let pie cool and filling thicken at room temperature for 15 to 20 minutes before cutting.
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Reviews More Reviews

Feb 09, 2014

I sauteed about 1/2 cup of chopped celery along with the onion and made this using fresh carrots and skipped the peas and potatoes because I was out. I have an onion hater in the house so I grated the onion using my microplane zester. Worked like a charm - he didn't detect the onions and I got the flavor I wanted! I chose fresh carrots because in my experience the canned vegetables seem to be mushy and fresh is best in my house. I really like store rotisserie chicken and using that cut down on time of having to cook it yourself. I also added about 1/2 teaspoon of sage for a little more flavor. I used chicken broth called for but I highly recommend using chicken stock. It is deeper in color and flavor. I thought this tasted ok. My husband liked it.

 
Nov 26, 2014

Came out absolutely perfect. Winter comfort food. If you're not too bothered about calories you should try this: I dismissed the milk and the chicken broth and instead added a can of Campbell's condensed chicken soup with a cup of water, the mixture was thick and creamy and even more chickeny! Really nice touch. This pie lasted me and my boyfriend dinner and 2 lunches for work the next day! I will definitely be making this again and inviting people over to try :p

 
Nov 07, 2013

It was delish!!!! :) I made it gluten free and it was awesome:)

 
Jan 06, 2015

Just made this tonight with a few small modifications. I used a bag of frozen mixed veggies and I cut up Russett potatoes instead of the ones from the can. My husband said it was the best pot pie I've made yet.

 
Feb 27, 2015

GREAT,GREAT,GREAT, & Easy and I like easy making it again tonight, this time my family said to make everything but the crust & we will just put it over rice

 
Nov 09, 2014

Easy. Excellent. Delicious.

 
Feb 16, 2015

This was by far the BEST chicken pot pie I have ever made! Delicious!!

 
Feb 12, 2015

This was the easiest chicken pot pie I have ever made. My family really loves this. I did not have any canned carrots so when I boiled the chicken breast I added carrots to the water along with some chicken base. I also cubed a couple of potatoes as well and boiled with chicken and carrots. For the chicken stock I used the water I boiled chicken in.. Was outstanding.. Will definitely make again and again.. I use the sauce recipe for the gravy in my chicken and noodles.. Thank you Samantha for sharing this wonderful recipe

 

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Nutrition

  • Calories
  • 439 kcal
  • 22%
  • Carbohydrates
  • 35.2 g
  • 11%
  • Cholesterol
  • 53 mg
  • 18%
  • Fat
  • 25.8 g
  • 40%
  • Fiber
  • 3.5 g
  • 14%
  • Protein
  • 16.9 g
  • 34%
  • Sodium
  • 891 mg
  • 36%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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